Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut spears into 1-inch pieces.
Set aside.
Cook potato in a Dutch oven in boiling water to cover 10 minutes.
Add asparagus; cook 5 minutes or until potato is tender and asparagus is crisp-tender.
Drain and set aside.
Coat Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion, garlic, and chile; saute until crisp-tender.
Add cumin and oregano; saute 1 minute.
Stir in tomato, broth, and vinegar.
Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
Add potato mixture; toss lightly to coat.
Sprinkle with cheese and cilantro.